Banana Nut Muffins

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Most Helpful Positive Review

Aug 24, 2006

I omitted the lemon zest, replaced the oil that the recipe asked for with 1/3 cup of applesauce, added an extra 1/4 cup of bananas, and also added some extra chopped walnuts, as it seemed like there weren't quite enough. I don't have a standard-sized muffin tin, so I just filled my 24-mini-muffin-tin. The result? Heavenly, and even lower in fat!

—Michelle

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Most Helpful Critical Review

Feb 11, 2008

the perfect amount of bananalicous flavor all wrapped up in a muffin! a definite winner with my roommate! i added extra walnuts and about a cup of flaky, multi-grain cereal for extra texture. then i mixed that same cereal with some brown sugar to create a sweet and crunchy topping.

—Janelle

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171 Ratings

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Sep 11, 2003

We added a package of vanilla instant pudding mix and 1/2 cup applesauce and 1/4 cup milk to the batter for added moistness. Cut down the oil to 1 TBSP. Added 1/2 tsp ground cinnamon and 1/2 cup rolled oats. Also put in about 1 and 1/2 cups of mashed banana. Baked in our oven at 350 for 23 minutes. Delish! Would be great with mini chocolate chips!

—mommaof4

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Oct 01, 2003

This will be a great muffin for my husband and kids to "grab n go" in the morning. I doubled the recipe, cut back on the white sugar, added 1/2 C brown sugar, and it gave them a wonderful bronze color and flavor! I omitted the lemon zest, and instead simply added Vanilla Extract. I increased the amount of banana as well, using 4 large ripe bananas. I also added extra walnuts for more protein content. All in all I will probably be making this recipe again. Thanks!

—Melisa1168

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Apr 11, 2003

So easy and good!! I was a bit lazy, so I used whole eggs ( instead of just whites). Also, measured 1/2 cup of walnuts. They came out perfect! Me, my husband and my 10 y.old loved them. Keeper!:) Thanks.

—BRISAK

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Dec 09, 2005

Very delicious muffins, although I did a few alterations. I used whole wheat flour and omitted the zest. I also Cut up length wise a piece of banana and put it in the center of the muffin which made it so moist and a nice surprise in the middle. And you can also add some blueberries to make it even more delish

—huong

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May 27, 2006

Love, love, love this recipe. Didn't change anything and will definately make again. Thanks for the post.

—Momof2

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Apr 11, 2003

These muffins are really easy to make and very good. I do recommend adding more walnuts then the recipe calls for. And i used one whole egg and one egg white.

—ELENAROSE

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Nutrition

Calories
171 kcal
9%

Carbohydrates
29.3 g
9%

Cholesterol
0 mg
0%

Fat
5.2 g
8%

Fiber
1.1 g
4%

Protein
2.8 g
6%

Sodium
121 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Nut Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 171
Calories from Fat: 47

% Daily Value *
Total Fat 5.2g 8 %
Saturated Fat 0.6g 3 %
Cholesterol 0mg 0 %
Sodium 121mg 5 %
Potassium 104mg 3 %
Total Carbohydrates 29.3g 9 %
Dietary Fiber 1.1g 4 %
Protein 2.8g 6 %
Sugars 14.9g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 5 %
Iron 9 %
Thiamin 14 %
Niacin 12 %
Vitamin B6 6 %
Magnesium 5 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.